Carrot top pesto! Yup, this super simple “pesto” recipe is made from carrot tops and is dairy-free for those who are avoiding dairy. A special thank you to Laura Reoch, https://september-days.com/ for the picture! I love when friends join me in the kitchen.
I love carrots and the freshest carrots come with the tops still attached. I hate throwing the tops away so I started making a pesto sauce with them. I served the pesto on zucchini noodles, but you could serve it on other noodles, grilled or roasted vegetables, meats or in soup. Give it a try and let me know how it goes.
3 cups carrot tops
1 cup pistachio nuts (walnuts or sunflower seeds make great substitutes)
2 cloves garlic
3/4 cup extra virgin olive oil
juice from one lemon
salt and pepper to taste
water as needed
Blanche the carrot tops in boiling water for 1 minute and then cool in an ice bath.
Add all of the ingredients to a food processor or high-speed blender and blend. If the mixture is too thick, add a little water a tablespoon or a two at a time to reach your desired consistency.
Season with salt and pepper as desired.
Enjoy on vegetables, fish, or meats.